Roasted Red Pepper Cashew Nut Spread

October 24, 2011

Happy Monday!

So I’ve really been digging cashew nut spreads (or cashew “cheese”) these days. Up to this point, however, I’ve basically been alternating between only two varieties: Gena’s Zesty Orange Cashew Cheese and Gena’s Cashew Ginger filling for nori rolls. These two recipes are fantastic, and I really think I could just stick to making these two spreads all the time, but this weekend I wanted to change things up and try something new. And given my recent love affair with Angela’s Ultra Creamy Red Pepper Hummus, I thought it’d be interesting to try throwing some freshly roasted peppers in with some cashews. The result: excellence.

The recipe is simple, and posted below. Like most cashew nut spreads, this is a very versatile treat which can be incorporated into sandwiches or nori rolls, used as a dip, or served on top of some of Earth & City‘s fantastic flatbread, like so (and it’s even better with some pea shoots from Kind Organics thrown on top!):

What Is This?

UWEA is a vegan recipe and restaurant blog, based in the lovely city of Toronto. It's my way of letting you all in on the secrets of what I'm cooking, eating, and thinking about, so enjoy! Bon appétit! Guten Appetit! いただきます！λετς ἐατ!

Who Are You?

I'm Willie, a twentysomething grad student who moved to Toronto from the States, now here to unleash my vegan superpowers upon the city.